Chicken Marsala recipe is better than any meal in a fancy Italian restaurant, and a lot less expensive too! Tender chicken breasts are browned and cooked in a one pan mushroom wine sauce for the perfect meal!
What is Chicken Marsala? It is an Italian-inspired dish very popular in restaurants often found on the menu next to Chicken Parmesan. Chicken Marsala is made with chicken breast fillets lightly browned and submerged in a rich Chicken Marsala mushroom sauce.
MARSALA: The extraordinary tastiness of the dish is owing to the Marsala which is a type of Sicilian fortified wine, similar to sherry or port. It is the foundation ingredient of the sauce in this recipe. Marsala comes in both sweet and dry versions (you want to buy dry Marsala for this recipe).
Other ingredients for Chicken Marsala include mushrooms, shallots (or onion), thyme and butter.
The best Chicken Marsala uses chicken fillets, which you can buy, or you can make them yourself if you only have whole breasts. To fillet yourself, follow these steps:
- Start with boneless, skinless breasts and your sharpest thin bladed knife.
- Using a paper towel, firmly grab and hold the thinnest end of the breast.
- Slice toward the thickest end, horizontally, so you wind up with two even halves.
How to Make Chicken Marsala
This easy recipe comes together in a few stages. Here’s all you do:
- Pound chicken breasts to ¼ inch thickness and dredge in flour (pre recipe below). Brown on the stove top.
- For Sauce: In the same pan (you want the flavor from all those browned chicken bits), add the shallots, thyme until tender, mushrooms & cook until juices release.
- Marsala Sauce: Add the Marsala wine and remaining sauce ingredients and reduce. Serve with the chicken.
If that doesn’t sound rich and delicious enough already, you can up the ante by making creamy Chicken Marsala (although not traditional, it is delicious). Substitute 1/3 cup of heavy cream for the same amount of chicken broth for a creamy sauce.
What to Substitute for Marsala
If possible, try to use marsala. Any substitutions will change the flavors of the dish (although the below ideas will still be delish).
- Madeira wine
- sherry or port
- white wine
Crock Pot Directions
You can make a crock pot Chicken Marsala. You don’t even have to fillet the breasts for this version (in fact thicker or even bone in is better). Just place all the ingredients in a slow cooker and cook on high for 3-4 hours or on low for six.
Then make a cornstarch and water slurry to thicken the sauce, and serve over pasta, for a super yummy and easy dinner.
What to Serve With Chicken Marsala
Chicken Marsala sauce is very rich and flavorful, and a starch completes the meal perfectly. You can serve it over angel hair pasta to fill the plate.
You might try buttered noodles or orzo pasta on the side if you’d prefer. To complete the presentation, plate it up with some roasted broccoli or roasted Brussels sprouts. And don’t forget a crusty, rustic bread, or 30 Minute Dinner Rolls to sop up the sauce. Your dinner guests and family will be in heaven!
More Chicken Recipes You’ll Love
- Spinach Stuffed Chicken Breast – elegant and simple
- Baked Chicken Thighs – easy and juicy as can be
- Chicken Parmesan Casserole – love casseroles!
- Creamy Chicken Enchiladas – so delicious!
- Chicken Lasagna – comfort food
- 4 chicken breasts boneless-skinless 5-6 oz each
- 1/2 cup flour
- salt & pepper to taste
- 4 Tablespoons olive oil
- 2 Tablespoons butter
- 1/4 teaspoon thyme
- 1 small shallot diced (or onion)
- 8 ounces mushrooms white or brown
- 1 1/2 Tablespoons flour
- 1/2 cup Marsala wine
- 3/4 cup chicken broth
- 2 Tablespoons parsley or chives for garnish
Pound chicken to 1/4" thick (you can cut them in half if they're very large). Season with salt and pepper and dredge in flour.
Preheat olive oil in a large pan over medium high heat. Cook chicken in batches, 3-4 minutes per side or until cooked through. Remove chicken and place on a plate.
In the same pan, add 2 tablespoons butter, thyme and shallot. Cook until tender, about 3 minutes. Add mushrooms and cook until juices are released, about 5 minutes. Stir in flour 1 1/2 tablespoons flour and cook 1 minute more.
Add Marsala wine and broth and simmer about 3 minutes, until thickened and bubbly.
Place chicken back into the pan and simmer 2-3 minutes or until hot.
- Garnish and serve over pasta.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)